Tuesday, January 6, 2009

Yummy Lettuce Wraps with Homemade GF Teriyaki Sauce

Here is a recipe for lettuce wraps I came up with. Hope you like it.

***You have use this same sauce recipe plus a 1T cornstarch for stir fry.***

1/4 C (La Choy Brand) Soy Sauce
1/4 C White Sugar
1t Minced Garlic
1/2 t Ginger Powder or minced Ginger Root
1/4 t (or less) Celery Seed (If you have celery on had add 1/4C to 1/2 thinly sliced with the vegetables in main mixture)
1/2 t Sesame Oil (a little goes a long way)

Mix and set aside in a bowl. (Use a bowl that's big enough to fit your cooked chicken in.)

Main Mixture
1T Olive Oil
1 lb Chicken cut into small 1/2" to 3/4" pieces (I used chicken tenders, sliced them in have and the cut across in small pieces)
1/4 C Slivered Almonds (You can toast these in a dry skillet before hand but it isn't necessary) and/or 1 small can of Sliced Water Chestnuts chopped or slivered
1/2 C Onion Finely Chopped (I used a purple for color)
3/4 to 1 Green Pepper finely chopped
1 large Carrot julienned and cut into 2" lengths (Use a julienned peeler, its really fast and works great, you can get one at Target for pretty cheap, or if you are really good at cutting up and carrot into 1/8" thick strips you could do that)
1 t Minced Garlic (I buy this ready to go in a jar in the salad section, so much easier and then your fingers don't smell like garlic for ages)
1 head of Lettuce either Iceberg or Green Leafy

Cut head of ice berg lettuce in half and wash by running cut side under water so that it can wash between the layers. Lay cut side down on a few paper towels on a plate to dry and place in refrigerator if you want it crisp.

If you are using leafy cut off the core end about 3" from the bottom and rinse in water and dry thoroughly. I use my lettuce spinner for this.

Cut up your vegetables, garlic, and then Chicken.

Place skillet on medium to medium high heat. Don't put in Olive oil till pan is hot then swirl around to coat and add in chicken. Stir by using spatula to scoop from underneath and turn over so the browned parts don't stick to bottom of pan. Brown chicken then remove from pan and place in bowl with Sauce. Coat chicken thoroughly.

Place vegetables in pan from Chicken. Start first with garlic, moving fast add onions and soon after green peppers, carrots and almonds (and/or water chestnuts).

Heat for about a minute and then add back in chicken with sauce. Heat for another minute or two and remove from heat and place in serving dish. Serve like taco in lettuce leafs.

***To Make this a Vegetarian meal, double the amount of vegetables and use both water chestnuts and almonds. Stir fry the vegetables with the oil than add in the sauce.

Option: Peel and seed a cucumber and chop. Place in main mixture once it have been removed from heat. Yum.

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